Preparation:
Clean carps and dry them with cloth. Rub with salt inside and out. Sharp knife to make both sides of the skin lateral cuts at distance of 1 cm. In the outer cutted parts, put chopped garlic and long sticks of smoked bacon. Do the same from the both sides. In the abdominal cavity, put finely chopped onion, garlic, laurel leaf, and two branches of celery leaves. Roll the carp in corn flour on both sides, place in an oiled baking dish, gradually pour with the wine and bake at 250 ° C. In meanwhile, put potatoes in salted water and cook them. They must be cut into large slices. When potatoes are half cooked, drain them, arrange around the carp and spice them. Then carp and potato pour with rich cream and bake until they’re become golden. Serve the carp with potatoes and lettuce.